The fruit was hand harvested with 50% macerated on skins for four hours while the balance was immediately pressed, both then cold settled overnight and racked with light lees. The two components were racked to a mixture of old French Oak barriques and puncheons, allowed to warm naturally to 14?C and fermented using a mixture of aromatic yeasts. The barrels were stirred regularly after fermentation. The barrel components were blended in October 2013 and underwent cold and protein stabilisation, before being sterile filtered. Bottling was carried out on 11 December 2013.